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Chickpea Pasta & Vegan Meatballs

About the Recipe

pasta is such a guilty pleasure of mine! i love traditional italian dishes that are veganized (nom nom nom). try this quick and easy dish with three simple parts for 2-3 days meal prep deliciousness.

Cook Time:

25 Minutes


Veggies: (optional for added flavor to the sauce)

  • peppers (1/4 c)

  • onions (1/4 c) 


  • fresh basil

Spices: (season to taste)

  • black pepper (just a dash)italian seasoning

  • sea salt (just a dash)

  • oregano

  • add anything else you like

Don't Forget:

  • grapeseed oilmild rotel (1 can)

  • banza chickpea rotini noodles (1 box)

  • tomato sauce (1 jar - i love Rao's or any type of homemade or chunky sauce)

  • meatless meatballs - any brand will do i prefer beyond ground beef or earth grown vegan meatless meatballs (see below)


Step 1

add grapeseed oil  and a dash of salt to a pot on high heat and bring to a boil

Step 2

pour the sauce in a medium pot on low heat and let it warm

Step 3

while the water boils and the sauce warms, add a tablespoon of grapeseed oil to a small pan to lightly sautee your veggies and season to taste (this is optional)

Step 4

add box of banza rotini noodles to boiling water and cover for 3-5 minutes on medium heat

Step 5

add rotel and sauteed veggies to the warm sauce, stir and season to taste (remember, pre-canned sauces already have a lot of sodium)

Step 6

add meatless meatballs to the small saucepan and cook until brown (you can also cook them in the microwave or air fryer if you like)

Step 7

take out one noodle, run it under luke warm water and squeeze to determine if the noodles are ready

Step 8

if your noddles are cooked, strain them, add italian seasoning to them and place them back in the pot

Step 9

add your sauce to the pot of noodles and stir together (season to taste as needed)

Step 10

add meatballs to the top of your pasta and cover with more sauce if you have some extra. Then serve in your favorite dish and sprinkle some fresh chopped basil on top

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